Tasty Tuesday: Protein Cookies.

If you’ve been around for awhile, you know my ever-long dilemma of finding good, tasty treats, packed with protein – but not the kind of carbs you consume on Thanksgiving day like so many of the pre-made high protein options on the store shelves.

It’s a battle.

There’s a lot of great efforts out there. Some by myself, and many by others clearly on that same quest.

As with the Proat Bars, and Protein Bites, I occasionally stumble upon a good one, and share the heck out of it.

These cookies are just that.

Depending on what you use for protein (I used 1st Phorm’s Level-1), for sugar, and the type of peanut butter (powder, already made), you can get anywhere from 10g of protein/10g of carbs, to 13g of protein (with 28g of carbs).

Regardless, they’re delicious. And a great snack to munch on during the day.

Peanut Butter Protein Cookies

1/2c (or heaping scoop) Protein

1/2c Sugar (Stevia can be used as a swap, or 6tbs of Agave)

1c Peanut Butter

1 Large Egg

1/4c mini chocolate chip morsels

Pre-heat oven to 350-degrees. Mix all ingredients together. When all mixed well, you should have a giant ball of cookie dough. Using a large spoon, or a tablespoon (I heaped tablespoons), scoop dough, roll into a ball, and place on a lined/greased cooking sheet. Press to flatten a little. You can take a fork and press the infamous peanut butter cookie cross-hatch into the top, then sprinkle with a little sugar and pinch of salt if you want, but you don’t have to (I didn’t, I’m a rebel like that). Place cookies in the oven for 12-15 minutes. Make sure to frequently check them after 12 minutes, because the bottoms on these can burn quickly!

A great place to store them so that they last longer is the freezer. They thaw out in less than a minute to eat them if you’re worried about hockey puck cookie-sicles. If you don’t want to put them there, store them in a dark, cool place.